Red Onion, Potato, and Goat Cheese Pizza Menu
Try this stopwatch-tested menu from the Cooking Light kitchen.
Romaine-radicchio salad Combine 2 tablespoons balsamic vinegar, 2 tablespoons extra-virgin olive oil, 1 teaspoon minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon dried oregano in a large bowl, stirring with a whisk. Add 5 cups thinly sliced romaine lettuce and 2 cups thinly sliced radicchio; toss to coat. Sprinkle with freshly ground black pepper.
Cooking Light, November 2009
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